The delicious flavors of crisp crumbled bacon and tangy fresh tomato that you love in a BLT sandwich dress up a bowl of macaroni salad that’s perfect for a light lunch or side dish.
To make this recipe you’ll need the following ingredients:
Prep: 20 mins Cook: 10 mins Total: 2 hrs 30 mins Additional: 2 hrs Servings: 12
2 cups elbow macaroni
1 1/4 cups mayonnaise
5 teaspoons white vinegar
1 1/4 cups diced celery
1 large tomato, diced
5 green onions, finely chopped
1/2 cup shredded Cheddar cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (16 ounces) package bacon
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse under cold water until chilled. Transfer macaroni to a large salad bowl.
Stir mayonnaise, vinegar, celery, tomato, green onions, Cheddar cheese, salt, and black pepper into macaroni until thoroughly combined. Cover and chill salad at least 2 hours.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned about 10 minutes. Drain the bacon slices on paper towels. Let bacon cool; crumble when cooled.
Mix bacon into macaroni salad to serve.
Per Serving: 322 calories; 25.3 g total fat; 27 mg cholesterol; 507 mg sodium. 15.5 g carbohydrates; 8.6 g protein